A delicious and healthy Thai inspired coconut milk chicken marinade. Comes together quickly for an easy any-time meal. Freezer friendly, plus dairy and gluten free!
1-2poundschicken breaststenders or thighs (boneless, skinless)
Instructions
In a medium bowl whisk together the coconut milk, garlic, brown sugar, salt, ginger, turmeric, cumin, and coriander.
Using an immersion blender or regular blender, blend marinade ingredients for a few pulses.
Add cilantro and pulse again a couple of times.
Write the name of the item on the outside of a gallon sized freezer bag, place in stable container to pour in marinade.
Separate into two bags if desired with 4 chicken breasts per baggie.
Pour in half of the marinade (about 1 cup each).
Squeeze all air out of the baggie and seal.
If freezing, place flat in freezer until frozen completely.
If using immediately, allow to marinade for 2 - 24 hours before grilling. Refrigerate during marinating.
If frozen, when ready to use, remove from freezer and thaw in refrigerator overnight or on counter for 2 hours.
Heat grill to medium-high heat, brush with oil.
Remove from marinade and place on grill, cooking for about 6 minutes per side for breasts (2-3 for tenders, 10 minutes or so per side for thighs)
Basting using leftover marinade, discard any unused marinade or bring to simmer on stovetop for 10 minutes to kill any bacteria and serve over chicken.